Rich Caramel Pecan Cake

Delightful carrot cake packed with caramel and pecans is a treat that mixes the usual carrot cake goodness with gooey caramel and tasty pecans. This cake is soft, full of flavor, and comes together pretty easily. Toss in some drained pineapple and (if you’re into it) coconut, and you’ll end up with something you can’t stop sneaking bites of.

INGREDIENTS

• 1 cup caramel sauce
• 1½ tsp ground cinnamon
• 1 cup chopped pecans
• ½ cup shredded coconut (if you want)
• 2 tsp baking powder
• 1 cup vegetable oil
• ½ tsp salt
• 1 cup granulated sugar
• 2 cups grated carrots
• 1 cup packed brown sugar
• 2 tsp vanilla extract
• 4 large eggs
• 2 cups all-purpose flour
• 1 cup crushed pineapple, well drained
• ½ tsp baking soda

INSTRUCTIONS

Step 6:

Once the cakes have cooled off, cover them up with lots of cream cheese frosting and pour caramel all over the top. Sprinkle extra pecans if that sounds good. Dig in and enjoy every bite!

Step 5:

Scoop the batter evenly into those pans you greased before. Pop them all into your oven and let them bake for about 25 to 30 minutes. They're ready when a toothpick stuck in the center comes out clean.

Step 4:

Now, pour that dry mix bit by bit into the wet stuff. Next, gently fold in your grated carrots, pineapple, pecans, and some coconut if you feel like it.

Step 3:

In another bowl, whisk up the granulated and brown sugar with vegetable oil till it looks nice and blended. Toss in the eggs, one at a time, then pour in the vanilla.

Step 2:

Combine flour, baking powder, cinnamon, baking soda, and salt in a big bowl. Give it a good stir so everything is mixed together.

Step 1:

Fire up your oven to 350°F (175°C). Grease your three 9-inch round cake pans and sprinkle some flour in them.

Serving and Storage Tips

• If you want the flavors to pop more, heat the caramel a tiny bit before drizzling it on top for extra yum.
• Keep leftovers in a sealed container in your fridge for five days. Let the cake sit at room temp a bit before serving so it’s soft and tasty.

Helpful Notes

• Don’t forget to really drain your pineapple so you don’t end up with soggy cake batter.
• Use a fine grater on the carrots if you can; your cake will have a smoother bite.

Tips from Well-Known Chefs

• Toast those pecans first to give them a toastier, richer flavor in every slice.

An Indulgent Cake for Any Celebration

This carrot cake with caramel and pecans nails it with great textures and tastes. From spiced, soft cake layers to the drizzle of sweet caramel, it’ll wow anyone you share it with. Great for birthdays, holidays, or just when you want to treat yourself, you’ll keep coming back for more.

FAQs

Can I make this cake ahead of time?

Yep, you can bake the layers and wrap ’em up. Just frost and stack everything when you’re ready to eat.

What type of frosting works best with this cake?

Cream cheese frosting is awesome with these flavors. Want to switch it up? Try whipped or light buttercream.

How do I prevent the cake from drying out?

Use an airtight container for storage. If you’re worried, brush some syrup onto each layer before icing to keep them moist.

Can I omit the coconut?

Absolutely. Leave out the shredded coconut if you’re not a fan. It won’t mess up the cake at all.

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Summary

Rich carrot cake with bits of pecan, finished with caramel sauce. Perfect for festive occasions or indulgent cravings, this cake brings a cozy blend of flavors and textures you'll love sharing!